A team of researchers, supported by the Nestle Research Center and other sources, highlighted in their study report that “structured materials,” such as ice cream, must maintain stability over extended shelf lives. They discovered that the stabilization of bubbles and emulsions had previously been unclear, making it difficult to control the process. The scientists utilized a particle stabilizer to coat individual bubbles and subsequently subjected them to pressure changes, allowing them to identify when the bubbles would begin to shrink and eventually collapse. These stabilizers form a “net-like structure” around the bubbles for protection; interestingly, even bubbles that are partially coated may exhibit stability comparable to fully coated ones, simplifying the prediction of the necessary amount of stabilizer. These “armored” bubbles contribute to the creation of foam and emulsion materials with stable microstructures and manageable textures.
The impetus behind this study was Nestle’s effort to simplify its ice cream labels. The company’s “Kitchen Cupboard” initiative aims to replace artificial ingredients with those that consumers can easily understand and feel good about, including utilizing ingredients produced through comprehensible methods. As part of this effort, Nestle launched an extensive advertising campaign for its Häagen-Dazs brand, featuring a spoonful of ice cream and the tagline: “5 ingredients, one incredible indulgence.” Additionally, the company introduced a new Coffee Mate creamer made from all-natural ingredients and eliminated artificial flavors while reducing sodium in its pizzas and snacks, including the Tombstone and Hot Pockets brands. The new foam technology could further reinforce Nestle’s commitment to clean labels while catering to consumer preferences for familiar ingredients.
Nestle, along with other ice cream manufacturers, could make significant strides toward cleaner labels by substituting natural ingredients, such as protein or fiber particles, for the synthetic stabilizers typically used to slow down ice crystal growth, minimize shrinkage during storage, and decrease melting rates. The industry commonly employs stabilizers like guar gum, locust bean gum, xanthan, gelatin, and carrageenan.
It’s clear how ice cream and beer producers could benefit from these findings, but the lead scientist of the study noted that the speed at which these processes can be integrated into the broader food industry largely relies on the current understanding of food-grade particles, including how substances like calcium carbonate can be utilized similarly to calcium in stabilizing formulations. This knowledge could potentially lead to innovative applications and healthier options in food production, further aligning with consumer demands for clean labels and recognizable ingredients.